Scientific Insights and Technological Advances in Gluten Free Products Development

doi:10.3390/books978-3-0365-6564-4

Download Url(s)

https://mdpi.com/books/pdfview/book/6676

Contributor(s)

Papageorgiou, Maria (editor)

Varzakas, Theodoros (editor)

Language

English

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Abstract

This Special Issue addresses both new scientific insights and technological advances of gluten-free product development exploring alternative ingredients for the development of gluten-free products aiming to mimic the unique viscoelastic properties of gluten as a gas retention ingredient during fermentation, water binding and enabler of starch gelatinization on baking, and a bread flavor enhancer via gluten-related proteases.

URI

https://directory.doabooks.org/handle/20.500.12854/96730

Keywords

gluten-free; bread; Amorphophallus konjac; baking; celiac disease; food additives; sourdough; microbiota; lactic acid bacteria; gluten-free bread; plant proteins; animal proteins; microalgae; optimized bread structure; protein substitutes; wheat gluten; microwave reactor; allergenicity; enzymatic hydrolysis; Alcalase; techno-functional properties; antioxidant activity; sorghum; resistant starch; dietary fibers; hydrocolloids; dough rheological properties; texture; volume; sensory; glycemic index; staling; pasta; gluten-free products; bakery products; cereals; enzymes; teff; starter cultures; pseudocereals; wholemeal formulations; low fructan; sensory analysis; ready-to-eat; oilseeds; spices; chicory root; bioactive compounds; antioxidative activity; gluten free snack; extrusion; low carb; high protein; high fiber; cake; biscuits; flour mixes; n/a